Chop the onions. Finely chop the garlic cloves. Peel, deseed and cut the pumpkins into 2cm chunks. Chop the celery. Finely grate the Parmesan cheese.
- 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
- 2 Put the pumpkin in a large roasting tin, drizzle with one-third of the oil and season. Roast in the oven for 20-30 minutes, until tender and beginning to turn golden. Move on to the next steps while you wait.
- 3 Heat half of the remaining oil and half the butter in a large, heavy-based frying pan. Add the onion, celery and garlic to the pan and cook over a gentle heat for 6-8 minutes, until soft.
- 4 Increase the heat slightly and stir through the rice, coating it with the oil and butter. Cook for 1-2 minutes, stirring, until the grains begin to look translucent (be careful not to brown the rice).
- 5 Pour in the wine – which should sizzle from the heat of the pan - and simmer for 1 minute.
- 6 Keeping the stock on a low heat, add a ladleful and cook, stirring with a wooden spoon, until absorbed. Continue adding, allowing each ladleful to be absorbed before adding the next.
- 7 After about 20 minutes, once most of the stock has been added, the rice should be al dente - if it's too firm, add another ladle of stock and cook for several minutes. Move on to the next steps while you wait.
- 8 Meanwhile, heat a dry frying pan until hot. Add the almonds and toast over a medium heat, transfer to a plate and set aside.
- 9 Add the Parma ham to the pan and cook briefly until crisp. Cool on a plate then break into small pieces.
- 10 Heat the remaining olive oil in the frying pan, add the sage leaves and fry over a medium heat for up to 1 minute, until fragrant and crispy around the edges.
- 11 Remove the risotto from the heat, stir in the cheese and the remaining butter.
- 12 Mash one third of the pumpkin with a fork and stir this through the risotto.
- 13 Serve the risotto topped with the remaining roasted pumpkin, a sprinkling of Parmesan, the toasted almonds, sage and crispy pieces of Parma ham. Season to taste.
Used butternut squash instead of pumpkin. Delicious recipe, really love the crispy Parma ham & sage on top.
Very tasty, it's not a quick recipe but definitely worth it if you have the time.
Yummy! Couldn't find pumpkin so used butternut squash instead!
Fantastic, lovely combination of texture and flavours.
Made this a few times now- a complete success. The sage leaves work really well, and the whole risotto is amazing (especially for those who don't like mushroom risotto, like me!)
- Average per serving
- Calories 605.0kCal